Nut-Free Pumpkin Ravioli
Elevate your pasta game with this delectable Nut-Free Pumpkin Ravioli recipe, a perfect balance of autumnal flavors and creamy indulgence. Fresh pasta dough is handcrafted and filled with a rich mixture of pumpkin puree, ricotta, Parmesan, and a hint of nutmeg, offering a velvety texture and a savory-sweet taste. The ravioli is then coated in a luscious garlic sage butter cream sauce that complements the filling beautifully, creating a comforting dish that feels gourmet yet approachable. With no nuts involved, this recipe is ideal for those with nut allergies, making it a crowd-pleaser all around. Perfect for cozy dinners or festive gatherings, this homemade pumpkin ravioli is bound to impress and satisfy.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 1 teaspoon Salt
- 3 pieces Large eggs
- 250 grams Pumpkin puree
- 50 grams Parmesan cheese, grated
- 100 grams Ricotta cheese
- 1 tablespoon Fresh sage leaves, chopped
- 0.5 teaspoon Black pepper
- 60 grams Unsalted butter
- 2 cloves Garlic, minced
- 100 milliliters Heavy cream
- 1 tablespoon Olive oil
- 0.25 teaspoon Ground nutmeg
Instructions
To make the pasta dough, mix the flour and 1/2 teaspoon of salt on a clean surface. Create a well in the center and crack the eggs into the well.
Using a fork, gradually incorporate the flour into the eggs. Once the mixture becomes too stiff to mix with a fork, use your hands to knead into a smooth dough.
Knead the dough for about 8-10 minutes until elastic and smooth. Wrap in plastic wrap and let it rest for at least 30 minutes.
To prepare the filling, mix the pumpkin puree, Parmesan, ricotta, half of the chopped sage, ground nutmeg, 1/2 teaspoon salt, and black pepper in a bowl until well combined.
After the dough has rested, divide it into four pieces. Roll each piece into thin sheets using a pasta machine or rolling pin.
Lay one sheet of pasta flat and place small mounds of filling about 2 inches apart on the dough.
Lay another sheet of pasta on top, pressing around the filling to remove air pockets, and sealing the ravioli.
Cut out the ravioli using a pasta cutter or knife. Repeat with remaining dough and filling.
Bring a large pot of salted water to boil, and cook the ravioli in batches for 2-3 minutes or until they float.
In a large skillet, heat the butter and olive oil over medium heat. Add the garlic and remaining sage, cooking until fragrant.
Pour in the heavy cream, allowing it to thicken slightly. Add salt and pepper to taste, adjusting as needed.
Once the sauce is ready, add the cooked ravioli to the skillet, gently tossing them to coat with the sauce.
Serve immediately, garnishing with additional grated Parmesan and fresh sage if desired.
Nutrition Facts
Calories |
2702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.6 g | 192% | |
| Saturated Fat | 75.9 g | 380% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 907 mg | 302% | |
| Sodium | 3602 mg | 157% | |
| Total Carbohydrate | 261.4 g | 95% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 9.0 g | ||
| Protein | 84.1 g | 168% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1189 mg | 91% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 1190 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
